Harrington

1 1/2 ounces vodka
1/4 ounce Cointreau (or Triple Sec)
1/8 ounce Chartreuse

Stir with ice. Strain into a cocktail glass. Twist an orange zest over the drink and then float zest in drink. Created by: Paul Harrington

Cosmopolitan

2 ounces vodka
1 ounce cranberry juice
1 ounce Cointreau or Triple Sec
1/2 ounce lime juice
1/2 ounce simple syrup

Shake with ice. Strain into a cocktail glass. Optional: Before pouring the drink, you can moisten the rim of the glass with lime, then coat with sugar. Some people also add finely grated zest of orange to the sugar used to coat the glass with. A dash of Orange Bitters also works really well with this cocktail.

Caesar

1 ounce vodka
4 ounces tomato-clam juice (aka Clamato juice)
Pinch of salt and pepper
Dash Worcestershire sauce
2 to 3 dashes horseradish
Celery salt
Celery stalk

Shake ingredients with ice. Coat rim of a highball or delmonico glass with celery salt, and then fill with ice. Strain mixture into glass. Garnish with a celery stalk and a lemon wedge.

Purple Rain

2 ounces Otokoyama junmai sake
1/2 ounce vodka
Splash of lime juice
1/2 ounce Tuaca liquer
1/2 ounce Chambord

Pour ingredients into shaker with ice. Shake and strain into martini glass.

Blushing Geisha

1 ounce orange juice
1 ounce cranberry juice
Juice of 1/2 lime
pinch of fresh mint
2 1/2 ounces Damrak gin or citrus vodka
1 1/2 ounces Hakusan Raspberry sake

Fill a tall collins glass with ice, add ingredients and stir.

Surfer Martini

4 Parts Vodka
2 Parts Malibu Coconut Rum
1 Part Banana Liqueur

Add all ingredients into a martini shaker filled with ice. Shake and strain into 2 well chilled martini glasses. Garnish with a pineapple spear.

Vesper (Martini)

3 ounces gin
1 ounce vodka
1/2 ounce Lillet blonde

Stir with ice. Strain into a cocktail glass. Garnish with a orange peel.

(As mentioned in Ian Fleming’s James Bond: Casino Royale.)

Champagne Flamingo

3/4 ounce vodka
3/4 ounce Campari
5 ounces chilled champagne

Shake vodka and Campari with ice. Strain into a champagne flute and top with champage. Garnish with a zest of orange.

Long Island Ice Tea

Was first served in the late 1970s by Robert (Rosebud) Butt, a bartender at the Oak Beach Inn, in Babylon, Long Island, New York.

1/2 ounce Vodka
1/2 ounce Gin
1/2 ounce  Rum
1/2 ounce Tequila
1/2 ounce  Vodka
1/2 ounce  Triple Sec
Splash of sweet & sour mix
Top with Coke
Build all ingredients in an ice tea glass, then  garnish with a lemon wedge.